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Spring Vegetable Ragout with Fresh Pasta

Scott Phillips

Servings: 4

This quick pasta is spring incarnate: fresh baby vegetables and their tender shoots, delicate pasta, and a light, brothy sauce.


  • Kosher salt
  • 3/4 lb. fresh pasta sheets
  • 1 small clove garlic, minced
  • Freshly ground black pepper
  • 3 cups mixed spring vegetables (such as medium-thick asparagus, baby carrots, baby turnips, spring onions, and sugar snap peas), trimmed and cut into 1- to 3-inch long by 1/2- to 3/4-inch-wide pieces 
  • 1/2 cup shelled peas or peeled fava beans
  • 1/3 cup loosely packed pea shoots or watercress sprigs; more for garnish
  • 1/4 cup loosely packed chopped mixed fresh herbs, such as basil, chervil, mint, parsley, and/or tarragon; more for garnish
  • 4 Tbs. cold unsalted butter, cut into 1/2-inch pieces
  • 1-1/2 tsp. freshly grated lemon zest
  • Freshly grated Parmigiano-Reggiano for garnish (optional)

Nutritional Information

  • Calories (kcal) : 390
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 95
  • Sodium (mg): 460
  • Carbohydrates (g): 55
  • Fiber (g): 6
  • Protein (g): 12


  • Bring a large pot of well-salted water to a boil. With a pizza cutter or chef’s knife, cut the pasta sheets into rustic strips about 1/2 inch wide.
  • In a 10- to 11-inch straight-sided sauté pan, bring 2-1/2 cups water, the garlic, 1 tsp. salt, and 1/4 tsp. pepper to a simmer over high heat. Add the mixed vegetables and simmer briskly, adjusting the heat as necessary, until just crisp-tender, 3 to 4 minutes. With a slotted spoon, transfer to a large plate. If using peas, simmer them until barely tender, about 2 minutes, and transfer to the plate with the slotted spoon. (If using favas, skip this step.) Raise the heat to high and boil the liquid until reduced to 1 cup, 3 to 4 minutes.
  • Meanwhile, cook the pasta in the boiling water until barely al dente, 2 to 4 minutes. Drain.
  • Add the cooked pasta, vegetables, favas (if using), pea shoots or watercress, herbs, butter, and lemon zest to the broth. Toss over medium-high heat until the butter is melted, about 1 minute.
  • Season to taste with salt and pepper. Serve garnished with pea shoots or watercress, fresh herbs, and Parmigiano (if using).

Serve the pasta with Garlic-Parmesan Bread.


To peel fava beans, shuck them and cook them in boiling salted water until tender, 1 to 2 minutes, then rinse them with cold water and peel off the skin.


Rate or Review


  • user-3283794 | 04/28/2014

    This is excellent. I used lentil penne pasta for our gluten free family. Cut butter in half and sauted the veggies in olive oil. Used broccoli, carrots, onions, peppers and petite peas. Will make again.

  • HBaron | 04/20/2010

    Very Good! I made the ragout with half the butter and served it with grilled salmon instead of the pasta. It was excellent and healthy!

  • TorontoBob | 05/05/2009

    Outstanding side dish although I did forget the lemon zest. Can't wait to try it again when fresh peas are available - Yum

  • LANN | 03/15/2009

    I made this the day I got the magazine...It's FANTASTIC!!!!! Even without the herbs (didn't have), and lemon zest (I forgot!) Also I didn't have fresh pasta...just used whole grain angel hair. A keeper! Thank you sooo much!!

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